Blackberry batter pudding







Cook Time

50-55 Min


  • 350g/12oz blackberries
  • 250g/9oz granulated sugar
  • 3 tablespoons plain flour
  • grated zest of 1 lemon
  • 1⁄4 teaspoon ground nutmeg

For the topping

  • 225g/8oz plain flour
  • 225g/8oz granulated sugar
  • 1 tablespoon baking powder
  • pinch of salt
  • 250ml/9fl oz milk
  • 75g/3oz butter, melted
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • In a large mixing bowl, combine the blackberries with 225g/8oz sugar.
  • Add the flour and lemon zest. Using a large spoon, stir gently to blend. Transfer to a 2-litre/3 1⁄2pt baking dish.
  • To make the topping, sift the flour, sugar, baking powder and salt into a large bowl. Set aside. In a jug, combine the milk and butter. Gradually stir the milk mixture into the dry ingredients, and keep stirring until the batter is just smooth. Spoon the batter over the berries.
  • Mix the remaining sugar with the nutmeg, then sprinkle the mixture over the pudding. Bake in the oven for about 50 minutes until the topping is set. Serve hot.
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